lamb navarin

Lamb Navarin

Cooking oil
3 ounce lamb, 2-inch pieces
2 garlic cloves, mashed
2 tablespoon flour
3 cups beef stock
4 tomatoes, peeled and chopped
5 carrots, peeled and diced
10 spring onions
1 ounce snow peas
Herbs: 1 bayleaf, 1/4 teaspoon thyme
Salt and pepper

1. In a large saucepan, heat 1 tablespoon of oil. Brown over medium heat a few pieces of lamb at a time. Saute until all sides are brown
2. Put all the lamb in the saucepan, add garlic cloves and cook over high heat for 1 minute
3. Remove part of the fat. Toss the meat with flour
4. Add salt and pepper. Cook over medium heat for 2 minutes
5. Warm the stock in a different saucepan or casserole. Add to the meat. Boil. Stir.
6. Add tomatoes and herbs. Boil, and simmer for 20 minutes over medium to low heat
7. Add the carrots, onions. Simmer for 20 minutes again over medium to low heat
8. Cook the peas separately with salted water. Add to the lamb just before serving

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